Filo Plato Pie

individual portion

70g Puy Lentils cooked 20min
40g toasted flaked Almonds
1 Albumen lightly whisked
2 sheets Filo pastry
30ml Sunflower Oil
250g frozen whole leaf Spinach, thawed and squeezed
pinch pepper(gr)
1 clove garlic finely chopped
140g Onion medium thin sliced and chopped
250g baby Tomatoes, halved
1tsp mixed herbs
30g Table Cheese

Preheated oven to 180°C

FILO PLATO PIE (13 and 15min)
Prepared the Plato by mixing together the first three ingredients
Placed the Filo sheets, folded so they don’t rise up too far up the edges, in 21x16x6cm oven dish lined with parchment paper
Spread the Plato on this
Baked about 13min

ONION (13 min) TOMATO (8min)
In medium large frypan fried the Onion in about 7.5ml Sunflower Oil for about 13min
8min before the end added about 7.5ml Sunflower Oil to the pan and fried the Tomatoes in this
2min before the end stirred them together and added the mixed herbs

SPINACH (10min)
In small frypan fried the Spinach in about 7.5ml Sunflower Oil for 10min
Added another 2.5ml Sunflower Oil to the Spinach and some pepper
3min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before stirring into the Spinach

After the initial baking
Spread the Spinach on the Plato and the Tomatoes on the Spinach and the Cheese on top
Baked 15min

complete protein 26.6g
saturated fats 11.3g